Peach is a good flavoring for tea. The extracts seem to stay fairly true to the natural taste. Anyway, this is a good example, used on a dark oolong in a nice “silken” tea bag. It tastes like you’d imagine; nothing that special. I guess the reason for putting flavor on oolong is that the tea is nondescript, or simply to create more varieties of tea to offer. The peach flavor was good, a nice juicy peach, but it covered over the tea flavor enough that I couldn’t judge the tea itself, but it must have been okay. I didn’t feel the need to sweeten it up, either; no bitter or astringent tastes. It made a good second steep and probably would have done again. Pretty darn good for a tea bag! And I like the business practices of the company.

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.